Peanut Noodles

Ingredients (serves 2):
• ¼ cup water
• 1 1/2 tbsp soy sauce
• 1 ½ tbsp honey
• 3 tbsp peanut butter
• 1 large clove minced garlic
• 1 tsp minced fresh ginger
• Optional - 2 tsp toasted sesame oil
• Red pepper flakes, to taste
• 6 oz whole wheat spaghetti noodles, soba noodles, linguine, or rice vermicelli • 1 cup vegetables (julienne carrots, red peppers, broccoli, snow peas, cauliflower, etc.)
• 1 cup cooked tofu cubes, shrimp or chicken strips
• Chopped peanuts, to garnish
• Chopped fresh scallions, to garnish

Directions:
Cook noodles of choice al dente, and store in cold water until ready to use. Blanch or steam vegetables, keeping in mind that they will be cooked for another several minutes, so cook them until they are softened but still retain some crunch. Combine the first 8 ingredients in a blender to make the sauce (mince the garlic and ginger first or you may end up with large chunks). Cook the tofu, shrimp or chicken strips, then lower the heat to medium and add the sauce. Once the sauce thickens, add the vegetables and noodles and cook another 1-2 minutes, until the vegetables are warmed through. Garnish each bowl with roasted peanuts and chopped scallions.

Hummus

Nutrition per ½ cup: 190 calories

Ingredients:
• 2 cups cooked chickpeas, drained (also great with half edamame)
• 3/4 cup low fat yogurt
• 1 tbsp tahini
• 1 tbsp olive oil
• ¼ tsp salt
• 1/8 tsp cumin
• 1/8 tsp paprika (hot, if you like)
• Dash pepper
• 2 tbsp lemon juice
• 2 cloves garlic
• Brine or water, as needed

Directions:
Blend everything and serve! Add brine or water as needed to help blending and reach desired consistency. To serve, drizzle with extra virgin olive oil or garnish with paprika and parsley. Serve with pita wedges or vegetable sticks, or use as a sandwich spread.

Cheesecake

This cheesecake is a bit lighter than the regular version, but without sacrificing taste or texture. It's still incredibly rich and nobody knows the difference!

• For Crust
o 2 tbsp butter and 2 tbsp oil
o 1 ½ cups graham cracker crumbs or finely crushed digestive biscuits
o 1 tbsp sugar & 2 tbsp honey

• For Filling
o 1 1/2 cups regular bar cream cheese
o 1 3/4 cups low fat bar cream cheese
o 1 cup sugar
o 1/8 tsp salt
o 3 eggs
o 2/3 cup sour cream
o 3 tbsp all purpose flour
o 1 ½ tsp vanilla

Preheat oven to 375F.

Make crust: Spray a 8” X 2.75” springform pan. In a food processor, pulse digestive until fine crumbs form; add melted butter, oil, sugar, honey and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, about 10 to 14 minutes, then let cool on a wire rack. Reduce oven to 325 degrees.

Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, flour and salt, beating until fluffy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Turn off mixer and gently fold in sour cream and vanilla.

Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Gently tap to release any air bubbles. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 1/2 hours (the key to perfect texture is to take it out when it looks still a little wet in the center - it will continue to cook as it cools). Remove pan from water; let cool 10 minutes and then run a paring knife around edge to release it and prevent the filling from pulling away from the crust as it cools. Let cool completely. Cover; chill overnight before serving.